I have made many lasagnas...but this one was definitely a winner!! Trust me your guests will be asking you for the recipe!!
1 16 oz. Ricotta cheese
1 lb shredded or sliced Provolone cheese
½ lb shredded Havarti cheese
1 lb shredded Mozzarella cheese
Parmesan cheese (to taste)
1.5 lb ground beef
1 lb ground turkey
1 lb ground turkey sausage (mild)
2 large onions chopped finely
3-4 cloves fresh minced garlic
3 cubes chicken bullion (Knorr)
3 T2 tbsp olive oil
2 Tbsp soy sauce
2 Tbsp Olive oil
1 large jar marinara sauce
1 large jar mushroom & herb spaghetti sauce
2 pkg no bake lasagna noodles
In a large pan, brown ground beef, turkey, turkey sausage, onions, garlic; let simmer for a few minutes but be careful not to let the majority of the juices evaporate. Then add the olive oil, chicken bullion, and soy sauce; simmer for a few minutes more, until meat is done. Add the marinara sauce and the mushroom spaghetti sauce; simmer for a few more minutes. Remove from heat and let sit until it is room temperature; Cover and place in refrigerator overnight so the flavors can blend.
The next day: preheat oven to 250 degrees. Remove sauce/meat mixture from refrigerator and warm slightly. In a large baking pan, put a small amount of sauce/meat mixture on the bottom of the pan. Assemble the lasagna by alternating noodles, sauce/meat mixture and cheese until you reach the top. Top the lasagna with remaining cheese. Bake for 2 hrs or until noodles are done.
PS. You could also assemble it the same day, I just prefer to make the meat ahead of time and allow the flavors to intensify. If you chose to make it the same day, then preheat oven to 350 and bake for 1 hour.
Serves 12 to 15 guests